I kid you not, I had never had Hoppin’ John before. Liked it. Seriously easy, too. Just go get you some blackeyes and tomatoes from your deep freezer, bacon from the fridge… Recipe calls for canned peas. We used 1lb. frozen.
If you ever come across Creative Cooking, pick it up and take it home. There is literally nothing in it that’s not absolutely delicious. The Creative Cooking Course: A Complete Course in the Art of Cooking with 1200 Recipes and 2500 Color Photos. Charlotte Turgeon. Weathervane Books, New York. 1973/75.
Most weeks, I’m responsible for cooking one night. I failed to take this responsibility seriously last weekend when Mr. Big Food was working out the menu for this week. I knew I wanted a veggie plate, and I did have a hankering for spinach so picked some up when we did the shopping. Beyond that,
Originally posted late June, 2016. The French Potato Salad was an integral part of tonight’s Marica Cooks Monday Cold Supper. Earlier this afternoon I was recounting the making of this potato salad to Miss M. She asked what made it French. Good Question. I had no answer. But the recipe did instruct to do something I’d never
Originally posted late June, 2016. This was spectacular! I changed up the recipe– from Serve it Cold! A Cookbook of Delicious Cold Dishes (1968)– a bit and I’ll make note. The recipe makes extensive reference to fat– trimming it, skimming it. We just bought a half fully cooked smoked ham, like a Jeno turkey ham
Originally posted late June, 2016. This time I’ll use frozen stewed tomatoes and puree them in the blender. Created as a dodge for New York’s Sunday morning liquor laws, this zesty, pick-me-upper has become very popular on the brunch menu at the Rainbow Room. This recipe is from Serve It Cold! A Cookbook of
It’s Marica cooks Tuesday! Given the heat wave, I’ve decided to a) stay inside & tend to a copious amount of drudge work, 2) recreate a cold supper from a few years ago, and iii) do some re-posting of the recipes which are awesome. Stick around for the pictures and commentary! It’s an excellent cold
See the smoker smoking here. Mr. Big Food smoked it for about 4 1/2 hours. Then brought it in to cool. Then I sliced it as thin as I could get it with the electric slicer.
Mr. Big Food just hollered at me from the kitchen, “Hey, Marica! Look out the window!” “Is it picture worthy?” “Oh, yeah!” I just looked again and trust me– this was just getting started. The sirloin tip that will smoke over apple wood for four hours is destined to become Zesty Smoke Beef Roast.
If you are unfamiliar with Plate Lunches, they are a southern staple, served at fine restaurants and dives alike. Usually they consist of a choice of meat and choice of three side dishes. With the advent of vegetarianism in the south, some years ago, “vegetarian” plate lunches became available. You will soon see why the
This looks like something that would be fun to make with… oh, I don’t know… a little boy, doesn’t it? 😉 From The Best of Bon Appetit (1979) brought to you courtesy of Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. (More info here; similar recipe here.) “This bread may be frozen and decorated
From The Best of Bon Appetit (1979) Be creative! Make this in the shape of a bunny instead of a duck! More info here; similar recipe here.) “Each slice of this festive bread will show a swirl of raspberry, chocolate and nuts.” —The Best of Bon Appetit (1979) “Duck may be prepared a day ahead.
No. That’s not a typo. This is an aside about noodles and 1949. Yesterday evening Mr. Big Food an I were talking about the Fried Noodle Rings and Chow Mein recipes. We got to wondering just what, in 1949, were considered “fine dry noodles.” Those pictured look very fine. After some research, I bet they
The Home Economists of the Crisco Kitchen at Proctor & Gamble recommended serving Seafood Neptune, Creamed Chicken, or Chow Mein over Fried Noodle Rings. Unfortunately, the pages for the first two recipes are missing from this crappy old paperback cookbook, so we’ll have to settle for authentic 1949 style Chow Mein. See the recipe for
The Crisco Kitchen is a practical sort of kitchen. Our team of Home Economists are more than scientific. They themselves keep house and understand the problems of preparing home-cooked meals. All of these recipes were tested in the Crisco Kitchen. Practically all were tested at home, as well. Forward to New Recipes for Good Eating
I don’t like it when the folks who write the blogs I read go into great detail about their health issues. And so I will spare you the details of my left sinus. I’m hoping the onions and garlic will do the trick. H/T to Dining with Donald for the periogie inspiration. Homemade. What a
Fancy Thursday! Man, it was good! Check back later for the green bean recipe, must be on Mr. Big Food’s computer. Do note that to the greens he added four stalks of fresh asparagus– and by fresh, I mean I walked outside, took out my pocket knife, and cut four stalks of tender asparagus. Variations
This is a great cookbook! We’ve both cooked out of it for years and never had a bad experience. Diner: The Best of Casual American Cooking